Ingredients

1 1/4 teaspoons cumin

1 teaspoon brown sugar

3/4 teaspoons ground chipotle chile

1/4 teaspoons cinnamon

Salt

8 boneless skinless chicken thighs

3 tablespoons oil

1 garlic clove

1 large jarred roasted red peppers, drained

1 tablespoon coarsely chopped cilantro

Preparation

  1. Position a rack about 6 inches from the broiler and heat the broiler on high.
  2. In a small bowl combine 1 teaspoon cumin, the sugar, 1/4 teaspoon of the chipotle, the cinnamon,and 1 teaspoon salt. In a bowl, toss the chicken with 1 tablespoon oil and spice mixture.
  3. Arrange the chicken on a rack. Broil about 5 minutes, flip and continue until browned.
  4. Meanwhile, coarsely chop the garlic and sprinkle it with 1/4 teaspoon salt.Using the flat side of a chief’s knife, smear and mash the garlic and salt together. Transfer the garlic paste to a food processor and add the roasted red pepper and remaining oil and remaining 1/2 teaspoon each of cumin and chipotle and salt to taste. Puree into a smooth sauce.